Tag Archives: coconut milk

Butternut squash lends a lovely color and flavor to this soup. Coconut milk makes the soup creamy without the cream, and the red curry paste provides a touch of heat. This would be a good first course for an Asian-themed meal.

1. Preheat oven to 425 degrees. Toss butternut squash chunks with olive oil and place on a greased baking pan or a baking pan lined with parchment paper. Bake the squash until tender (about 40 minutes).

2. Heat the olive oil in a large stewpot over medium heat. Saute the onions until softened. Don’t brown them; add a little broth to the pan if they start to brown. Add the ginger, garlic, and salt; cook for an additional minute or two. Add the vegetable broth and squash chunks; heat thoroughly. Stir in coconut milk and sambal oelek.

3. If you have an immersion blender, use it to puree the soup in the stewpot. If you don’t have an immersion blender, transfer the soup to a blender and process until smooth.

4. Divide soup among serving bowls. Drizzle a teaspoon of fresh lime juice over the soup in each bowl. Garnish with fresh or dried cilantro if desired.

Dairy-free milks have come a long way in recent years. Many restaurants and coffee shops offer soymilk or rice milk (and unlike years past, the servers usually know what you’re referring to if you ask for it). And I think that every major grocery chain now offers soymilk and almond milk in the dairy cases. But even more options are available.

Although I was accustomed to the “beany” taste of soymilk, I can’t say I ever really got off on it. About a year ago, my friend Jill recommended coconut milk, and I haven’t gone back to soy since. I love the creamy texture of the coconut milk in my coffee, soups, and baked treats. I buy the organic So Delicious brand, which can be found in the refrigerated section. Aseptic packaging on the shelf is also available, so I keep a few extras in the pantry. Try it in broccoli rice soup.

I love the taste of almond milk. Although some brands lack the thick, creamy texture that I prefer for coffee, it’s a great choice for cereal and also in baked cranberry walnut oatmeal. It also adds a terrific nutty flavor to smoothies.

Hazelnut milk is similar to almond milk. Look for it in aseptic packages on the shelf.

Like soymilk, rice milk is available in unsweetened versions as well as flavors like vanilla and chocolate. Although I don’t cook or bake with it, I do use it in smoothies. And the mini packages are nice to take along on trips and camping excursions – no refrigeration required.

One dairy-free milk that I haven’t tried yet is hemp milk. It’s on my next shopping list. Let us know if you’ve tried it.

There’s no need to serve an uninspired meal after a long day at work. This dish is super fast, and the tasty sauce easily rivals one from your local ethnic family restaurant. The bonus of eating at home: You get to personalize it with your favorite veggies. We included more ingredient ideas below the recipe.

3. Heat the canola oil in a large pan or wok. Sauté onion and garlic until translucent. Add mushrooms and zucchini; cook for 3 minutes or so. Add thawed frozen vegetables and canned vegetables at the end; cook until heated through.

4. Serve veggies over cooked rice or noodles, and spoon curry sauce over the top. Garnish with a sprinkling of chopped fresh cilantro leaves.

Sue submitted this abbreviated version of a wonderfully flavorful recipe from her cousin Ellen. If you’re really in a hurry, substitute 1 tsp. onion powder for the diced onion. You can also vary the amount of jalapenos to your taste.

This recipe is not difficult (don’t be put off by the long list of ingredients). Prepare all items in advance, including slicing the tofu. For best results, rinse the tofu block, and then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. The slices will be 1/2-inch thick and will cook more evenly.

You can easily enjoy the tastes of Thailand on a weeknight after a hard day’s work because this recipe is so simple. Marinate the tofu in the lime juice while you prepare the other ingredients and read your mail.

1. Drain tofu and slice into 1″ cubes. Grate lime zest and sprinkle over tofu cubes. Slice lime in half and squeeze juice over tofu cubes. Stir to combine and set aside.

2. Heat canola oil in a large saucepan over medium heat. Sautè tofu and scallions for about 3 minutes. Add green chilies, coconut milk, and tamari. Heat until mixture bubbles. Add frozen veggies and chili sauce, if using. Heat through and serve over rice or noodles. Garnish with coconut if desired.

1. In a large skillet, heat the oil over medium heat and sauté the onion and pepper until they are soft, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are evenly coated with oil, about 3 minutes. Add the coconut milk, tomatoes, and salt and bring to a simmer.

2. Cover the pan, reduce heat to low, and simmer until all the liquid is absorbed and the rice is tender, about 20 minutes. Add more water or coconut milk and increase cooking time by a few minutes if the rice is not quite tender.

3. Remove the skillet from the heat and stir in the crushed pepper. Cover and let stand 10 minutes before serving.

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